Toasts

—  Crab  —
black garlic, lemon, herb
15

— Venison Tartare —
cornichon dressing, cured egg yolk
16

— Roasted Mushroom (v) (vg*) —
roasted garlic puree, gorgonzola
13

— Braised Leek (v) —
white bean puree
13

— Burrata (v) —
pistacchio pesto
13

Vegetables

—  Green Salad (v) (vg*) (gf) —
pickled onion, shaved spring radish and Green Goddess dressing
13
add crab 6

—  Marinated Beets (v) (vg*) (gf) —
lemon, mint, smoked feta, almond
14

—  Charred Caesar (gf*) —
charred broccolini, house caesar dressing, parmesan, breadcrumbs
13

—  Roasted Squash Picatta (v)(gf)—
pickled fig, capers, lemon
13

Pasta

—  House-made Spaghetti all’amatriciana  —
house cured pancetta, spicy tomato, parmesan
18/36

—  House-made Mushroom Ravioli (v)  —
goat cheese, thyme brown butter
18/36

—  House-made Semolina Cavatelli (vg) —
roasted squash, sage-pumpkin seed pesto
18/36

— Shortrib Mac and Cheese —
six hour braise, parmesan breadcrumbs
18/36

—  Kids Pasta (v) (vg*)  —
butter & parmesan or tomato sauce 9 / mac and cheese 12

Small Plates

— Noble Road (v) —
soft ripened cheese, grilled bread, seasonal accompaniment
11

— Spanish Octopus —
crispy potatoes, citrus, kale, black garlic aioli
18

—  Meatballs  —
pork and beef, tomato sauce, smoked gouda, fermented pepper relish
11

—  Smoked Duck Rilette  —
house pickles, crostini
14

Large Plates

—  Roasted Half Chicken (gf) —
crispy potatoes, natural jus
34

—  Honey Harissa Glazed Salmon (gf) —
cauliflower cous cous, almond, coriander chutney
38

—  Grilled Zucchini (vg) (gf) —
roasted tomato & artichoke tapenade, almond praline
24

—  Ribeye (gf) —
ramp butter, crispy potatoes
42

—  Venison Osso Bucco (gf) —
soft parmesan polenta, walnut gremolata
40

—  Pork Rib Chop (gf) —
pickled blueberry glaze, spring vegetable barley
38

Sides

—  Crispy Potatoes (vg) —
7

—  Charred Kale (vg) (gf) —
chili oil and lemon
8

—  Creamed Greens (v) (gf*) —
parmesan cream, pickled chili, breadcrumb
9

—  Beach Lake Bakery Bread (v) —
roasted garlic and chili butter
8